No tailgate party is complete without crispy buffalo cauliflower!
I know that I’ve been riding the cauliflower train frequently this year, which of course is normal, because I am never in style. I never like trends when they first happen, I am never cool enough to like something when it’s first having a moment.
And in the last few years, I’ve realized that I really LOVE cauliflower. Not that I just love cauliflower masquerading as pizza crust or queso (though I enjoy both of those things since I adore the flavor!) – I love it roasted to perfection on it’s own!
And since this is a blog where I unapologetically make the things I like to eat, which usually results in me taking an ingredient and cooking with it nonstop for six months, eventually taking all the fun out of it for everyone else (hello, my family), it’s the way I learn to REALLY get the full ingredient scope of things. Things being recipes. Apparently.
I’m also really good at run-on sentences that make no sense! Awesome.
Way back when I started the blog, I told you about how cauliflower was one of the first veggies I got into because it sort of “tasted like popcorn” when roasted. I was not wrong. Sometimes it does have a verrrrry slight popcorn flavor. Do you ever taste it?
But! What I love the most about cauliflower is how fantastic it tastes with just about everything you combine it with. It’s not as bitter as broccoli. It goes perfectly with cheese, obviously. As if I even needed to mention it. But it’s incredible with flavors like buffalo wing and barbecue.
I wish I could say that I make it and serve it and eat it to be healthy, but it’s honestly just because we freaking love it so much. And I’m not stopping here!
Ever since I first tested the buffalo wing cauliflower flatbread for The Pretty Dish five or so years ago, the combo has had its grip on me. You know how I always say that I like to order a buffalo chicken pizza… without the chicken? Well, this is the solution. It’s heavenly.
You’ll probably be glad to know that I used the last of the smoked blue cheese on this cauliflower. If you can grab smoked blue, it is KEY here. The depth of flavor that it adds is incredible. Instead of baby arugula or actual greens, I like to serve this with some microgreens. They don’t overwhelm the cauliflower and they provide a nice balance.
While this could obviously be a weeknight meal or side dish, I wanted to share it today because I think it’s SO GOOD for football season! So good, as in, I would sit and eat this and ignore all the dips and pizza and chilis.
Yes. Sounds exactly like me.
Crispy Buffalo Cauliflower
Might even choose it over cake.
The post Crispy Roasted Buffalo Cauliflower with Smoked Blue and Avocado. appeared first on How Sweet Eats.